Today is a simple, midweek dinner. That butternut mentioned in yesterday’s post is going to end up haunting me. Apropos. I had already planned on making Miso-Butternut Squash Soup from Vegan Soups and Hearty Stews for All Seasons. I recommend the book, but this particular recipe is here on the author’s website.
I sautéed the pretty chard with a little garlic and put in some sliced kalamata olives.
Add some lentils and we’re all set for dinner. The squash used for the soup? I already had that and had deemed it too little for most dishes I was thinking of making. In the meantime, this one waits.